Prep 10 mins
Cook 50 mins
Another yummy one from Turkey Hill just in time for Fall! Wonderful served warm and topped with ice cream.
- Preheat oven to 350 degrees.
- Combine cake mix and egg and butter mix well, pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.
- Filling: beat cream cheese and pumpkin until smooth, add eggs, vanilla and butter and beat together.
- Next, add powdered sugar, cinnamon, nutmeg, cloves and mix well. Spread pumpkin mixture over cake mixture and bake for 40 to 50 minutes. Do not over bake; the center should be gooey.
You get 5 stars from my co-workers! They kept commenting on how good the crust was. I still have quite a few butternut squash from my garden so I used it instead of the pumpkin. Personally, I thought this was very similar to a pumpkin pie, so since this is loaded with fat and calories, I think I will only make this occasionally.